Oreo Ice Cream Cake with Hot Fudge Sauce: Velvety Texture

Instructions:

1. Process 24 Oreos in a food processor until they reach the consistency of fine sand.
2. Mix the cookie crumbs with melted butter until the mixture looks like wet sand.
3. Pour the mixture into a 9-inch springform pan. Press firmly into the bottom and slightly up the sides using the bottom of a glass until packed tight. Freeze for 15 minutes.
4. Scoop about two-thirds of the softened cookies and cream ice cream into the pan and smooth the top with an offset spatula.
5. Evenly sprinkle the 10 coarsely chopped Oreos over the ice cream layer.
6. Drizzle the cooled hot fudge sauce over the cookies, spreading it to the edges of the pan.
7. Spread the remaining ice cream over the fudge layer, smoothing the top into a flat surface.
8. Beat heavy whipping cream, powdered sugar, and vanilla extract with a mixer until stiff peaks form. Spread evenly over the chilled ice cream.
9. Sprinkle the final 6 crushed Oreo crumbs around the edges for garnish.
10. Freeze the cake for at least 6 hours (ideally overnight) until firm to the touch.